•6 russet potatoes, peeled and cut into 1/8 inch slices
•1 onion, finely chopped
•2 cloves garlic, minced
•10 oz. can cream of onion soup
•2/3 cup evaporated milk
•1/4 tsp. salt
•1/8 tsp. pepper
•1/4 tsp. dried thyme leaves
Layer potatoes, onions and garlic in 3 to 5 quart crockpot. In large bowl, combine soup, milk, salt and pepper and mix to combine. Pour over potatoes and vegetables in crockpot. Cover and cook on low for 10 to 12 hours or until potatoes are tender.
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